Brill with Provencale Sauce

Name: Brill with Provencale Sauce
Ingredients: three-quarters of an ounce of butter; the same weight of finely minced onion; three-quarters of an ounce of flour; half a pint of the fish broth; a gill of chablis or sauterne; a tablespoonful of French tomato conserve; a bouquet garni

From Fifty dinners, 1895

Part of the sauce is used to mask the fillets.

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 10. The excerpt below is the record exactly as published.

the same weight of finely minced onion, fry gently for five minutes, and mix with it three-quarters of an ounce of flour, moisten with half a pint of the fish broth and a gill of chablis or sauterne, putting in with it a tablespoonful of French tomato conserve, or a four-ounce tomato cut up, a bouquet garni

Cook this with the app: pantry check, scaling, and the assistant.